Tag Archives: clean living

Spicy Sriracha Chicken Salad

Okay, so this salad was born out of a rad trip to the Calgary Farmers Market this weekend. I have to give a huge shout out to the Cherry Pit for their amazing pre-shredded cabbage, carrots and amazing bunches of kale and cilantro, as well to Bee Land for your amazing honey! Spring time is always amazing for finding fresh inspiration and healthy eats.

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Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

Chai Spiced Hot Chocolate with Whipped Coconut Cream

You can also read this recipe as well in the Amber Approved Magazine 2016 Fall Edition.

For the Chai Spiced Hot Chocolate:

This recipe is a single serve

Ingredients

1 cup of unsweetened almond milk

1.5 tablespoons of raw cacao powder

1 tablespoon of pure dark maple syrup (the darkest grade you can find)

1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)

1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).

Method

 

  1. Take a small sauce pan and start to heat your almond milk over medium low heat
  2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice
  3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature.
  4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)

 

Whipped Coconut Cream

Makes about 1-1.5 cups of whipped cream

*This recipe should be started a day in advance to accommodate the chill time of the coconut milk.

Ingredients

 

1 14-ounce can of full fat coconut milk (low fat will not do)

¼ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder)

½ teaspoon of pure organic vanilla extract

 

Method

 

  1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid.
  2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream.
  3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind.
  4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form.

Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.

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Photo Credit: Alexandra Borovsky 

Pamela’s and Glutino: Bread Mixes to Try

Having been celiac for a while now I have been given many opprotunities to try new bread mixes and the only two I now consider when shopping are Pamela’s Gluten-Free Bread Mix (for a traditional sandwich bread) and  Glutinos French Bread mix and Pizza Dough Mix (for french bread OR pizza dough, I like mixes that do double duty).

Pamela’s does amazingly well in a bread maker, it rises incredibly well and while it is baking has the same scent of your old gluten filled breads; yeasty and warm. It also stays incredibly fresh for days without drying out. Makes delicious french toast and is amazing on its on warm with butter.

Glutino’s mix I find works better with the old fashioned oven method versus the bread maker, it takes slightly longer to proof compared to what they mention on the box (although results may vary in different conditions) however it develops a lovely crust just like you would expect from a gluten filled french loaf and its insides are light and taste the same as gluten french bread.

Tomato Spinach Brown Rice Spaghetti

Ingredients 

2- 398 mL cans of tomato sauce
(I use earthpure organic from costco)

1- 8 ounce container of grape tomatoes

2-3 cups of baby spinach

1 teaspoon of black ground pepper

1/4 teaspoon of red chilli flakes

1 teaspoon of italian seasoning

2 garlic cloves, minced or grated finely

1 teaspoon of extra virgin olive oil

One package of gluten-free spaghetti
(I prefer gogo quinoa, catelli, or rizopia)

Goats cheese to top

Make it

1. In a medium pot heat olive oil, garlic and chilli flakes on medium-low heat  stirring until fragrant. Add grape tomatoes and allow to saute for 1-2 minuted

2. Add tomato sauce, pepper, and italian seasoning stirring to combine. Turn heat to a low simmer and allow to simmer for at least 15 minutes (the longer you cook it the better the flavour) Add the spinach stirring into the sauce and cooking until it has wilted down.

3. Cook your pasta according to package directions, once done toss into the sauce

4. After plating sprinkle with some crumbled goats cheese

Breakfast: Skinny Tea Detox Approved

These breakfasts were prepared according to the suggested guidelines on the eating plan for the skinny tea detox (www.skinnytea.com)

Please note I only did the 7 day detox therefor I did not have the opportunity to make that many different breakfast formations. If anyone has any yummy breakfast ideas please send them to me via the Contact page on my blog 🙂

Oatmeal with Bananas, Honey and Greek Yogurt 

1/2 cup of pure quick cook oats (aka gluten free oats) combined with 1 cup of water, microwave on high for two minutes and allow to stand for 1 minute more after cooking is done. Drizzle with 1 tablespoon of honey, slice one banana and top with 2 healthy tablespoons of plain, unsweetened greek yogurt.

Greek Yogurt with Morning Glory Granola

Take a 1 cup of plain, unsweetened greek yogurt adding 1-2 tablespoons of honey and top with my Morning Glory Granola recipe (using unsweetened dried cranberries instead and ensuring all the seeds and nuts used are unsalted)

Fruit Salad topped with Greek Yogurt and Flax

Cut up 1-2 cups of assorted fruits (pineapple, grapes, strawberries, blueberries, papaya, watermelon, kiwi fruit) and top with plain unsweetened greek yogurt and a tablespoon of flax seed (this is optional) however it will add some additional flavour and healthy fats.

Rice Cakes, All natural peanut butter and Banana & Strawberries

Take rice cakes, add all natural peanut butter, and add sliced bananas and strawberries to the tops! (this makes an excellent snack during the day too, omit banana if its later in the day-this will help with the weight loss)

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